Recipe

Asparagus Fingerling And Goat Cheese Pizza Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 5 months, 3 weeks ago This is a wondeful taste combination. All prep can be done ahead and takes about 2 1/2 hrs for the crust and about 15 minutes for the vegetables Recipe and photo from Bon Appetit Prep:20m Cook:18m Servings:4	Pat2me
	savory creamy

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Ingredients

Topping

5 ounces fingerling potatoes

Cornmeal for sprinkling

2 Tbl EVOO, divided

1 garlic clove, pressed

4 green onions, thinly sliced, divided

1 1/3 C grated mozzarella (about 6 ounces)

4 ounces soft goat cheese, crumbled

8 ounces asparagus, trimmed, each spear cut in half lengthwise and then in half crosswise into 2 to 3 inch pieces

½ C grated Parmesan cheese

Crust (do ahead)

1 C (or more) warm water (105 to 115F)

1 ½ tsp active dry yeast

2 c flour

¾ c unbleached whole wheat flour

3 Tbl vital wheat gluten

1 ½ tsp coarse kosher salt

3 Tbl EVOO, divided

Directions

Dough

1 C (or more) warm water (105 to 115F)

1 ½ tsp active dry yeast

2 c flour

¾ c unbleached whole wheat flour

3 Tbl vital wheat gluten

1 ½ tsp coarse kosher salt

3 Tbl EVOO, divided

With machine running gradually add yeast mixture through feed tube of processor

Process until dough forms a ball, adding more water by tsps. If dry, about 1 mintue

Brush a large bowl with 1 Tbl oil

Place dough in bowl and turn to coat; cover with a kitchen towel

Let rise until double, about 2 hours

Punch dough down, divide in half and form two balls

Do ahead

Seal in plastic bags for up to 4 days in refrigerator or 1 month in freezer

Let chilled dough sit out an hour and frozen 4 hrs. before using

Topping

Place potatoes in a small saucepan. Cover with water by an inch

Bring to boil and cook until tender, about 10 minutes. Drain and cool

Cut potatoes into thin slices

Preheat oven to 450

Sprinkle rimless baking sheet or pizza pan with cornmeal

Roll and stretch dough to a 16 x 11 oval

Transfer to baking sheet

Mix 1 T EVOO and garlic in small bowl

Brush oil over dough

Sprinkle ¾ of the green onions over dough and then the mozzarella, leaving an inch border

Top with potato slices and goat cheese

Toss asparagus and 1 Tbl EVOO in medium bowl; scatter asparagus over pizza

Sprinkle with Parmesan, then lightly with salt and generously with pepper

Bake until crust is browned and asparagus is tender about 18 minutes

Transfer to a cutting board and sprinkle with remaining green onions

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Comments

momo_55grandma 5 months, 3 weeks ago said:
Tasty thanks high5

juels 5 months, 2 weeks ago said:
Love recipes from scratch! Thanks for showing us something so unique and delicious looking!

krumkake 5 months, 2 weeks ago said:
Oh Pat, that looks sooooo good! I will be trying this one for sure - great flavors and I'm sure it's worth the extra prep time ("from scratch" always is!)...thanks for sharing it! I hope you're doing well, and enjoying the summer!! Krum

notyourmomma 4 months, 1 week ago said:
Terrific....love the flavors here. Unique with the fingerlings.

sparow64 3 months, 3 weeks ago said:
How did I miss this one?? LOVE IT!

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